# What you'll need:
→ Pie Dough
01 - 2.5 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 0.5 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 large tart apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
07 - 0.75 cup granulated sugar
08 - 0.25 cup light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1.5 teaspoons ground cardamom
11 - 1 teaspoon ground cinnamon
12 - 0.25 teaspoon ground nutmeg
13 - 0.25 teaspoon salt
14 - 1 tablespoon lemon juice
15 - 2 teaspoons vanilla extract
→ Assembly
16 - 1 egg, beaten
17 - 1 tablespoon milk
18 - 1 tablespoon coarse sugar
# Method:
01 - In a large bowl, whisk together flour, salt, and sugar. Add cold butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, combine sliced apples, both sugars, flour, cardamom, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss well to coat all apple slices evenly.
03 - Preheat oven to 400°F.
04 - On a floured surface, roll out one dough disk to fit a 9-inch pie pan. Transfer dough to pan and trim excess dough from edges.
05 - Transfer apple mixture into prepared crust, mounding slightly toward the center.
06 - Roll out second dough disk and lay over apples. Trim edges, fold under, and crimp to seal. Cut 3 to 4 small slits in top crust for steam release.
07 - Mix beaten egg with milk. Brush egg wash mixture over entire crust surface. Sprinkle coarse sugar over top if desired.
08 - Bake at 400°F for 20 minutes. Reduce temperature to 350°F and continue baking for 35 to 40 minutes, until crust is golden brown and filling is visibly bubbling at edges.
09 - Remove from oven and allow to cool at room temperature for at least 2 hours before slicing to permit filling to set properly.
